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Post by goodcookin on Jun 30, 2007 11:00:21 GMT -5
Classic Creamy Coleslaw
The classic slaw. This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and sour cream. Ingredients
Serves 6 to 8
* 1 tablespoon Dijon mustard * 1 tablespoon cider vinegar * 1 tablespoon freshly squeezed lemon juice * 1 tablespoon sugar * 1 teaspoon coarse salt * 1/2 cup mayonnaise * 1/4 cup sour cream * 1 small green cabbage, (about 1 3/4 pounds), finely shredded * 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated * 1 small onion, coarsely grated (optional)
1. Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
2. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
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Post by goodcookin on Jun 30, 2007 11:01:47 GMT -5
All-American Potato Salad
Cooking time depends on the size of the potatoes. You'll know they are done when a paring knife is easily inserted into the center of one.
Serves 10 to 12
* 4 pounds russet potatoes (about 8 potatoes) * 1 tablespoon plus 2 teaspoons salt * 3 tablespoons cider vinegar * 3 large eggs * 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared * 1/2 teaspoon celery seed * 1 teaspoon dry mustard * 1/2 teaspoon freshly ground black pepper * 3 stalks celery, cut into 1/4-inch dice (3/4 cup) * 1 red bell pepper, cut into 1/4-inch dice (1/2 cup) * 1 medium onion, finely diced (1/2 cup) * 10 cornichons, cut into 1/4-inch dice (1/4 cup) * 3 scallions, thinly sliced (1/2 cup) * 2 tablespoons freshly chopped flat-leaf parsley * 1 teaspoon paprika
1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
3. Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
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Post by goodcookin on Jun 30, 2007 11:03:24 GMT -5
Skillet Cornbread
Here's a cornbread baked the old-fashioned way -- on top of the stove.
Serves 8
* 3/4 cup all-purpose flour * 2 1/2 teaspoons baking powder * 5 tablespoons sugar * 1 teaspoon salt * 1 1/4 cups yellow cornmeal * 1/4 cup instant nonfat dry milk * 1 large egg * 3 tablespoons unsalted butter, melted * Vegetable oil, for skillet
1. Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.
2. In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.
3. Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it’s not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.
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Post by goodcookin on Jul 1, 2007 10:44:44 GMT -5
Classic Maine Lobster Roll
Makes 6 servings
1 cup quality mayonnaise 1 pound cooked lobster meat, diced 1/2 inch thick (see note) 1/2 cup celery, small dice 1 pinch chopped fresh tarragon 1 pinch celery salt 1 teaspoon fresh squeezed lemon juice 6 top-split hot dog rolls 2 tablespoons unsalted butter, at room temperature
Place the lobster meat in a mixing bowl. Add 3/4 cup of the mayonnaise, the celery, tarragon, celery salt and lemon juice. Toss well.
Spread the soft butter lightly on the hot dog rolls and toast them in a large flat skillet over medium heat until lightly browned. Once toasted, spread the remaining 1/4 cup of the mayonnaise inside the warm rolls.
Using a small spoon, gently place the lobster in the rolls, being careful not to break them. Serve immediately.
Note: You will need to steam three 1 1/4 pound lobsters to yield one pound of usable meat.
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Post by goodcookin on Jul 1, 2007 10:46:02 GMT -5
Red, White and Blue Salad From Chef June Jacobs...
When fresh tomatoes are in season, I could literally live on this salad. The flavors just "sing!" and the colors are just right for the patriotic 4th (or 14th) of July.
Makes 4 servings
4 large ripe tomatoes, about 1 1/4 pounds 2 medium-sized red onions, about 3/4 pound (or you could choose one of the infamous sweet onions) 1 tablespoon Sherry wine vinegar 1/2 teaspoon finely chopped garlic 3 tablespoons extra-virgin olive oil sea salt and freshly ground pepper to taste 1/4 pound blue cheese, at room temperature (I love Point Reyes Blue from Marin County, CA) 2 tablespoons finely chopped chives and/or basil (would you believe tarragon?)
Core the tomatoes and use a serrated knife to make thick slices. Peel the onions and slice them about 1/4-inch thick. Arrange alternate and slightly overlapping sliced tomatoes and onions on serving plates.
Combine the vinegar, garlic, oil, salt and pepper. Blend well with a wire whisk. Crumble the cheese and add it into the dressing (which should be lumpy). Pour the dressing over the tomatoes and onions, sprinkle with the fresh herbs and serve.
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Post by goodcookin on Jul 2, 2007 11:49:27 GMT -5
Blazing Bronco Burgers with Smoking Chipotle Honey Sauce
Makes 4 servings
1 pound ground beef, ground buffalo can be substituted for beef 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon Creole or Cajun seasoning 4 roasted Anaheim chili peppers, fresh or canned 4 slices (1 ounce) pepper jack cheese 4 hamburger buns 4 lettuce leaves 4 slices tomato 4 slices red onion
Smoking Chipotle Honey Sauce (recipe follows)
To prepare burgers, divide the meat into 4 equal portions and shape into patties. Combine the salt, pepper and Creole or Cajun seasoning, then sprinkle the mixture evenly over the 4 patties. Grill the burgers until nearly cooked to desired level. Top each patty with a chili pepper, followed by a slice of cheese. Cover the grill until cheese melts and burgers are cooked to desired level. Spread the chipotle honey sauce evenly on each of the four buns. Serve patties on buns and garnish with lettuce, tomato and red onion.
Smoking Chipotle Honey Sauce
Makes 4 servings
1 canned chipotle pepper in adobo sauce, sliced 1/3 cup honey 2 tablespoons mayonnaise 2 tablespoons ketchup 1 tablespoon yellow mustard
To prepare sauce, mix all sauce ingredients in bowl and set aside.
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Post by goodcookin on Jul 2, 2007 11:50:09 GMT -5
Dave's Basic Apple Pie
by Chef David Nelson
5 or 6 large Granny Smith apples, peeled, cored and sliced 1/2 lemon, zested and juiced 1 cup sugar 1/3 cup flour 1 tbsp. arrowroot or cornstarch 1 pinch of salt 1 tsp. allspice 3 tbsp. butter 2 prepared piecrusts, or your favorite recipe
Preheat your oven to 350F.
Put the apple slices in a large bowl and add the zest and the lemon juice. Toss to coat the apples. In a separate bowl, combine the sugar, flour, arrowroot, salt and allspice and mix thoroughly.
Add the sugar mixture to the apples and stir gently to coat.
Place the bottom crust into a 10-inch pie pan and top with apple mixture. Dot the top of the apples with pea size pieces of the butter. Top with second crust and crimp edges.
Make 4 small slices in the crust for steam to escape.
Wrap the edge of the pie with a piece of tin foil that just covers the crimped crust. Place the pie on a cookie sheet. I line mine with foil for easy clean up.
Bake for 45 minutes.
Remove foil and return to oven for about 30 minutes. Juices will run out of the pie usually. I wait until they show signs of thickening.
Place on a wire cooling rack for an hour or so before slicing.
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Post by amirah on Jul 3, 2007 11:08:20 GMT -5
Classic Steak House Rubbed Filet Mignon from Cooking Light
This recipe uses a tasty rub of dry mustard powder, peppercorns and rosemary to add flavor to filet mignon. Serve with grilled asparagus and a baked potato for a 30-minute meal.
2 teaspoons black peppercorns 1/4 teaspoon dried rosemary 1 teaspoon dry mustard 3/4 teaspoon kosher salt 1/2 teaspoon garlic powder 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) Cooking spray
Prepare grill.
Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.
Yields 4 servings (serving size: 1 steak).
Nutritional Information CALORIES 188(43% from fat); FAT 8.9g (sat 3.2g,mono 3.3g,poly 0.3g); PROTEIN 24.5g; CHOLESTEROL 72mg; CALCIUM 11mg; SODIUM 407mg; FIBER 0.2g; IRON 3.3mg; CARBOHYDRATE 0.8g
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Post by amirah on Jul 3, 2007 11:10:08 GMT -5
Our American Hero from Cooking Light
1/2 cup light mayonnaise 1/4 cup thinly sliced fresh basil 1/2 teaspoon coarsely ground pepper 1 (16-ounce) loaf Italian or French bread 1 pound thinly sliced lean deli roast beef 1 large tomato, cored and thinly sliced 1 cup thinly sliced red onion 1 large yellow bell pepper, seeded and thinly sliced into rings 1 cup trimmed arugula, watercress, or lettuce leaves 1/8 teaspoon salt 1/8 teaspoon pepper
Combine mayonnaise, fresh basil, and ground pepper; chill 15 minutes.
Cut bread loaf in half horizontally; spread mayonnaise mixture over bottom half of bread; top with roast beef, remaining ingredients, and top half of bread. Cut loaf into 6 pieces.
Yields 6 servings.
CALORIES 400(28% from fat); FAT 12.6g (sat 3.5g,mono 4.5g,poly 3.2g); PROTEIN 22.6g; CHOLESTEROL 7mg; CALCIUM 29mg; SODIUM 1104mg; FIBER 3.2g; IRON 4mg; CARBOHYDRATE 48.5g
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Post by amirah on Jul 3, 2007 11:14:16 GMT -5
Festive Feta Spread POINTS® Value: 3 Servings: 16 Preparation Time: 15 min Cooking Time: 0 min Level of Difficulty: Easy This red, white and green dip will spread holiday cheer. It keeps in the fridge for up to five days so it's great for unplanned gatherings.
7 oz roasted red peppers, packed in water, drained 1 pound 1/3 less-fat cream cheese, two 8-oz blocks, softened, cut up 4 oz reduced-fat feta cheese, crumbled 1 large garlic clove(s), peeled 1/4 tsp black pepper, freshly ground 3 Tbsp dill, fresh, chopped 1/4 cup dill, fresh, whole sprigs 10 1/2 oz baked low-fat tortilla chips
Remove a 1 1/2-inch piece from one of the roasted peppers (to use for garnish); wrap and refrigerate. Combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper in a food processor; process until smooth. Add chopped dill; pulse until evenly distributed.
Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
To serve, smooth surface of spread with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire. Yields about 3 tablespoons of spread and 8 chips per serving.
Notes: This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to keep around for those unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables. (The dip alone is 2 POINTS values for 3 tablespoons.)
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Post by goodcookin on Jul 4, 2007 9:48:25 GMT -5
Patriotic Cookie Pizza Makes: 24 servings Show your colors this 4th of July with a fun and festive dessert. Raspberries, blueberries and creamy filling are the red, white and blue toppings on the easy cookie crust. 1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies 1 package (8 oz) cream cheese, softened 1/4 cup powdered sugar 2 teaspoons grated lemon peel 2 cups fresh raspberries 1 1/2 cups fresh blueberries 1/4 cup apple jelly, melted 1 . Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust. 2 . Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes. 3 . In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.
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Post by goodcookin on Jul 4, 2007 9:49:47 GMT -5
Star-Berry Cupcakes Makes: 24 cupcakes Fresh fruit and a dreamy, creamy frosting top these moist cupcakes. 1 box (1 lb 2.25 oz) devil's food cake mix with pudding 1 1/3 cups water 1/2 cup oil 3 eggs 1/2 cup marshmallow creme (from 7 oz jar) 1 cup whipping (heavy) cream 3 cups quartered fresh strawberries 1 cup fresh blueberries 1 . Make cupcakes as directed on box using water, oil and eggs. Cool completely, about 30 minutes. 2 . Place marshmallow creme in small microwavable bowl. Microwave on High 10 to 20 seconds or until slightly softened. 3 . In medium bowl, beat whipping cream until soft peaks form. Add marshmallow creme; continue beating until stiff peaks form. 4 . Frost cupcakes with whipping cream mixture. Arrange strawberries, cut side down, on each cupcake to form 5-point star. Place 3 blueberries in center of each star.
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Post by goodcookin on Jul 4, 2007 9:51:23 GMT -5
Red, White and Blueberry Shortcakes Makes: 8 servings Traditional biscuit-based strawberry shortcake gets a patriotic twist with the addition of blueberries. 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated shortcake biscuits or Homestyle refrigerated buttermilk biscuits (8 biscuits) 2 tablespoons butter or margarine, melted 4 to 5 tablespoons granulated sugar 1 cup whipping cream 2 tablespoons powdered sugar 1/4 teaspoon vanilla 1 pint (2 cups) fresh strawberries, sliced 1 pint (2 cups) fresh blueberries 1 . Heat oven to 375°F. Separate dough into 8 biscuits. Dip top and side of each in melted butter, then in granulated sugar. On ungreased cookie sheet, place 2 inches apart. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes. 2 . In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form. 3 . To serve, split biscuits; place on 8 dessert plates. Layer each with strawberries, blueberries and whipped cream.
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Post by goodcookin on Jul 4, 2007 9:57:26 GMT -5
Red, White, and Blueberry Trifle This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer. Serves 6. 1/4 cup plus 1/3 cup sugar 1/4 cup fresh lemon juice 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices 1 bar (8 ounces) reduced-fat cream cheese, room temperature 1 cup heavy cream 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried 3 cups fresh raspberries (two 6-ounce containers) 1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice. 2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream). 3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center. 4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
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Post by Amani on Jul 5, 2007 11:44:56 GMT -5
SPINACH SALAD WITH STRAWBERRY VINAIGRETTE from "Gourmet" magazine, July 2007
Spinach and strawberry salad had its moment in the '80s, but this version will surprise you with its refinement. The salad is not sweet, just aromatic — and coming across fresh berries every now and then provides bursts of fruitiness. The pecans are simply toasted, but once they're coated with vinaigrette, you'd swear they were candied. Raspberries would work well here, too.
2 1/2 tablespoons strawberry vinegar 3 tablespoons olive oil 5 ounces baby spinach (8 cups) 1/2 pound strawberries, cut lengthwise into thick slices (1 1/2 cups) 1/2 cup pecan halves (3 1/2 ounces), toasted and cooled
Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.
Makes 6 servings.
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